John Myers
Chicken Sherry with Mushroom Gartin
The perfect chicken sherry with mushroom gartin recipe with a picture and simple step-by-step instructions.
For potatoes -Pilz_Gratin
- 150 g Shallots
- 5 sheet Sage
- 70 ml Sherry medium
- 5 tbsp Cream
- 3 tbsp Oil
- 180 ml Chicken broth
- 240 ml Cream
- 300 ml Milk
- 25 g Dried boletus mushrooms
- 2 Pc. Clove of garlic
- 1,5 kg Potato
- 120 g Grated cheese
- Nutmeg, salt, pepper
- Halve the shallots, wash the chicken breast fillet, pat dry, add salt and pepper. Heat 1 tablespoon of oil in a pan, add shallots. Sear 3-4 minutes over medium heat. Remove from pan, add 2 tablespoons of oil to pan and fry the chicken breast until golden brown on both sides. Add shallots, sage, sherry, chicken stock and whipped cream. Cook for 4-5 minutes, turning the fillets once. Season with salt and pepper and a little nutmeg.
- Heat the whipped cream and milk. Rinse the porcini mushrooms with cold water and add them to the hot cream milk. Remove from heat and let steep for 12 minutes. Remove porcini mushrooms from the milk and chop them. Chop the garlic (finely).
- Peel the potatoes and cut (slice) into 2 mm thin slices. Add the potatoes, chopped porcini mushrooms and garlic to the milk and cook for about 10 minutes over medium heat. Stir several times. Season well with salt, pepper and nutmeg. Layer the potato mixture in a greased casserole dish 35×25 cm. Sprinkle with the Gruyere (cheese).
- Bake in the preheated oven at 200 ° C (convection 180 ° C) on the middle rack for about 15-20 minutes. Turn off the power and let it steep for 5 minutes, then arrange on a plate and serve.!
- Delicious … but with alcohol- no worries about the little ones .. and drivers. Alcohol evaporates, only taste remains. No alcohol and no points in Flensburg … laugh
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